Rich and creamy and spicy. That’s how we like our curry. Try this very delicious recipe I got from about.com.
- 1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
- 2-3 potatoes, chopped into chunks
- optional: 1-2 medium tomatoes, chopped into chunks
- 1/4 cup fresh coriander for garnish
- 2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder
- 1 bay leaf
- optional: 1 cinnamon stick
- 1/2 to 1 tsp. chili flakes or cayenne pepper, to taste
- 2 shallots OR 1/2 cup purple onion, diced
- 4-5 cloves garlic, minced
- 1 thumb-size piece ginger, grated
- 1/2 cup chicken stock or broth
- 1+1/2 Tbsp. ketchup OR sweet tomato puree
- 1 can thick coconut milk
- 2-3 Tbsp. fish sauce
- optional: 1/2 tsp. sugar
- 2-3 Tbsp. vegetable oil for stir-frying
- 1-2 whole kaffir lime leaves OR 1 bay leaf
- Preheat oven to 350 degrees (if using oven method).
- Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. “Dry fry” these spices 1-2 minutes, until they are lightly toasted and fragrant.
- Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock – enough to keep ingredient frying nicely. Stir-fry 1 minute.
- Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
- Add remaining stock plus ketchup/tomato puree, stirring well to combine. Finally, add the coconut milk, fish sauce, sugar, cinnamon stick and lime leaves or bay leaf.
- Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).
- When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it’s too sour for your taste.
- Sprinkle over the fresh coriander, serve with steamed rice.
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